Recipe of the week: Spiced, smoked salmon kedgeree

Becky Dowst: “My go to lunch on a miserable grey day. It’s colourful, flavourful and loaded with protein to keep the hunger at bay.”

1 Onion

1½ tablespoons Vegetable Oil

1-2 tablespoons Curry Powder (to taste)

2 Eggs

125g Rice

½ teaspoon Turmeric

160g Frozen Peas

80-100g Smoked Salmon (approx 2 slices)

20g Butter

3g Parsley

Salt

Pepper

Wash, rinse and drain the rice, then add 300ml of cold water, ½ teaspoon turmeric and a pinch of salt. Cook for 12 minutes then stir in the frozen peas and cook for a further 2 minutes, until the water has evaporated.

In another pan of water, boil the eggs until just hard (5 minutes). Remove from the heat, drain and run under cold water. Once cooled, peel the eggs and chop into quarters. Slice the smoked salmon into ribbons. Chop the parsley.

Peel and finely slice the onion. Warm the oil in a large frying pan. Add the sliced onion and 1 or 2 tablespoons of curry powder (depending on how spicy you like it) and fry over a low heat for 5 minutes. Remove from the heat.

Put the frying pan back on the heat and add the butter and the rice/pea mixture. Taste a bit, and add salt, pepper and curry powder to taste.

Mix in half the smoked salmon. Then add the remaining salmon, eggs and parsley and garnish with a sprinkle of curry powder.